Vegan Raspberry Cinnamon Rolls with Coconut Glaze | Redpath Sugar

Ingredients

• 1 cup (250 ml) coconut milk, canned
• ¼ cup (52 g) coconut oil
• 2½ tsp (9 g) instant yeast
• ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
• 3¼ cups (390 g) bread flour
• ½ tsp (3 g) salt
• 1½ cups or half-pint (170 g) raspberries, fresh, washed and dried
• ¼ cup (63 ml) raspberry jam, natural
• ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
• 4 tsp (12 g) ground cinnamon
• 1 tbsp (6 g) lemon zest, finely grated
• 1 tsp (5 ml) pure vanilla extract
• 2½ tsp (5 g) cornstarch, divided
• ⅓ cup (83 ml) coconut milk, canned
• 1 tbsp (13 g) coconut oil
• 1¼ cups (150 g) Redpath® Icing Sugar
• 2 tbsp (30 ml) coconut milk, canned
• ½ tsp (2 ml) pure vanilla extract
• Unsweetened shredded coconut